Ratouille SaladSubmitted by: LADYPHOENIX61
IntroductionGood for you and to you! Lots of good veggies! Leftover options: use as pita pocket filling or toss with hot pasta. So, so delicious and nutritious! Enjoy! Good for you and to you! Lots of good veggies! Leftover options: use as pita pocket filling or toss with hot pasta. So, so delicious and nutritious! Enjoy!
1 small eggplant(about 1 pound)
1 cup water
1/4 tsp salt
1/3 cup olive oil
2 Tbsp lemon juice
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp black pepper
2 medium tomatoes, chopped*
1 medium zucchini, thinly sliced
1 small onion, sliced and separated into rings
1 small green bell pepper, chopped
1/3 cup chopped, fresh parsley
Mix oil, lemon juice, basil, 1/2 tsp salt, pepper and mustard in a large glass or plastic bowl. ADd eggplant and remaining ingredients. Cover and refrigerate for at least 4 hours.
Makes 8 servings
*To remove seeds from tomatoes, cut in half before chopping and gently squeeze over sink, bowl or paper towels.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPHOENIX61.